Recipes  
Pâté Chinois (Shepherd’s Pie)
Pâté Chinois (Shepherd’s Pie)
Open in full-screen mode

Pâté Chinois (Shepherd’s Pie)

Preparation
20 MIN
Cooking
1 H
Servings
4
Freezes
Share

Ingredients

Preparation

  1. In a large pot of salted water, cook the potatoes until very tender. Drain.
  2. With a masher, coarsely crush the potatoes with at least 2 tbsp of the butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 375°F (190°C).
  4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
  5. Lightly press the meat into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
  6. Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

Note

This recipe doubles easily.

Comments

  1. For those of you who found it too liquidy, drain your beef after it is cooked before you put it in the dishware for the oven and add less butter. On occasion what i do is i add a package of onion soup mix to the ground beef while it is cooking if i don't have onions on hand. It is a very versatile recipe. Those who like more corn can add a can of niblets to the cream of corn if you like a thick Sheppard's pie. This recipe is very adjustable.

  2. for those who says ''too liquid'' i suggest to mix 50/50 cream corn and niblet.

  3. Excellent

  4. you have to be french cana. to appreciate this recette grad ma, ma made it and we love it...so i will make it now and think about these 2 wonderful cooks my mom and her mom t

  5. It's rather bland, even though I took other commenters' advice and added a little extra onion, some garlic, and Worcestershire sauce to the meat mixture (which did improve the flavour). Also, as others have also pointed out, do use less cream corn than the recipe calls for, otherwise it will be too soupy. This pâté chinois is all right...just OK, not great; a quick weekday meal. There are far better recipes from Ricardo than this one.

  6. Too liquid.

  7. good old days recipe - I love to make it a day ahead because I find the flavors mesh so well overnight.

  8. one of the best I have ever made. Creamy potatoes and good taste to it

  9. I think I would add some more herbs for taste but it sounds great and will try it.

  10. I'm not usually big on shepherd's pie, but this one is delicious!

  11. This is one of the average recipes that I have found on this site. I find it lacks taste and sometimes it does not hold very well.

  12. Good

  13. My mother always made this dish for us kids and we loved it! I still love it now and so do my children and some of their children! The only change I make is I add fresh thyme to the meat mixture and I mash my potatoes with yogurt instead of milk. Delicious!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.